CN109717340A - A kind of fermentation preparation of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis - Google Patents
A kind of fermentation preparation of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis Download PDFInfo
- Publication number
- CN109717340A CN109717340A CN201910156395.7A CN201910156395A CN109717340A CN 109717340 A CN109717340 A CN 109717340A CN 201910156395 A CN201910156395 A CN 201910156395A CN 109717340 A CN109717340 A CN 109717340A
- Authority
- CN
- China
- Prior art keywords
- cordyceps militaris
- fermentation
- ferment
- complex enzyme
- enzyme hydrolysis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 140
- 230000004151 fermentation Effects 0.000 title claims abstract description 133
- 241001264174 Cordyceps militaris Species 0.000 title claims abstract description 104
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 49
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 49
- 230000007062 hydrolysis Effects 0.000 title claims abstract description 34
- 238000006460 hydrolysis reaction Methods 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 42
- 239000000843 powder Substances 0.000 claims abstract description 37
- 239000000758 substrate Substances 0.000 claims abstract description 19
- 230000000694 effects Effects 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000005119 centrifugation Methods 0.000 claims abstract description 5
- 238000011049 filling Methods 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 241000894006 Bacteria Species 0.000 claims description 52
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 48
- 229940088598 enzyme Drugs 0.000 claims description 45
- 239000007788 liquid Substances 0.000 claims description 26
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 25
- 239000004310 lactic acid Substances 0.000 claims description 24
- 235000014655 lactic acid Nutrition 0.000 claims description 24
- 235000019990 fruit wine Nutrition 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000002002 slurry Substances 0.000 claims description 15
- 239000011734 sodium Substances 0.000 claims description 14
- 235000000346 sugar Nutrition 0.000 claims description 14
- 239000000230 xanthan gum Substances 0.000 claims description 14
- 229920001285 xanthan gum Polymers 0.000 claims description 14
- 235000010493 xanthan gum Nutrition 0.000 claims description 14
- 229940082509 xanthan gum Drugs 0.000 claims description 14
- 108010059892 Cellulase Proteins 0.000 claims description 13
- 229940106157 cellulase Drugs 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 239000003381 stabilizer Substances 0.000 claims description 11
- 150000001875 compounds Chemical class 0.000 claims description 9
- 238000011081 inoculation Methods 0.000 claims description 8
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 7
- 230000009849 deactivation Effects 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 230000008030 elimination Effects 0.000 claims description 6
- 238000003379 elimination reaction Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 239000006041 probiotic Substances 0.000 claims description 6
- 235000018291 probiotics Nutrition 0.000 claims description 6
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 229910052799 carbon Inorganic materials 0.000 claims description 5
- 238000013329 compounding Methods 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 5
- 235000014101 wine Nutrition 0.000 claims description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 4
- 244000199866 Lactobacillus casei Species 0.000 claims description 4
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 4
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 4
- 240000006365 Vitis vinifera Species 0.000 claims description 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 4
- 229940017800 lactobacillus casei Drugs 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 3
- 241001608472 Bifidobacterium longum Species 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 3
- 229940009291 bifidobacterium longum Drugs 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 230000008901 benefit Effects 0.000 claims description 2
- 239000011159 matrix material Substances 0.000 claims description 2
- 235000013406 prebiotics Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 20
- 235000019634 flavors Nutrition 0.000 abstract description 20
- KQLDDLUWUFBQHP-UHFFFAOYSA-N Cordycepin Natural products C1=NC=2C(N)=NC=NC=2N1C1OCC(CO)C1O KQLDDLUWUFBQHP-UHFFFAOYSA-N 0.000 abstract description 17
- OFEZSBMBBKLLBJ-BAJZRUMYSA-N cordycepin Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)C[C@H]1O OFEZSBMBBKLLBJ-BAJZRUMYSA-N 0.000 abstract description 17
- OFEZSBMBBKLLBJ-UHFFFAOYSA-N cordycepine Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(CO)CC1O OFEZSBMBBKLLBJ-UHFFFAOYSA-N 0.000 abstract description 17
- 241000235342 Saccharomycetes Species 0.000 abstract description 13
- 241001248610 Ophiocordyceps sinensis Species 0.000 abstract description 7
- 235000013361 beverage Nutrition 0.000 abstract description 7
- 238000011161 development Methods 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 7
- 238000004090 dissolution Methods 0.000 abstract description 6
- 238000001914 filtration Methods 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 235000019985 fermented beverage Nutrition 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 239000000725 suspension Substances 0.000 abstract description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 19
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 19
- 239000002994 raw material Substances 0.000 description 13
- 235000016709 nutrition Nutrition 0.000 description 9
- -1 hydroxyl free radical Chemical class 0.000 description 8
- 230000004044 response Effects 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 7
- 150000002148 esters Chemical class 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 241000186660 Lactobacillus Species 0.000 description 4
- 230000004913 activation Effects 0.000 description 4
- 150000001491 aromatic compounds Chemical class 0.000 description 4
- 229940039696 lactobacillus Drugs 0.000 description 4
- 230000031700 light absorption Effects 0.000 description 4
- 230000002000 scavenging effect Effects 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 241000894007 species Species 0.000 description 4
- 230000002269 spontaneous effect Effects 0.000 description 4
- 150000003505 terpenes Chemical class 0.000 description 4
- 235000007586 terpenes Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 241000190633 Cordyceps Species 0.000 description 3
- 241000194017 Streptococcus Species 0.000 description 3
- 235000016127 added sugars Nutrition 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 241000186018 Bifidobacterium adolescentis Species 0.000 description 2
- 240000000560 Citrus x paradisi Species 0.000 description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 2
- 244000241838 Lycium barbarum Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 241000031003 Monascus ruber Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 240000004371 Panax ginseng Species 0.000 description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 241000235527 Rhizopus Species 0.000 description 2
- 240000008254 Rosa chinensis Species 0.000 description 2
- 235000000664 Rosa chinensis Nutrition 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000010980 cellulose Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 238000010899 nucleation Methods 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 108010022172 Chitinases Proteins 0.000 description 1
- 102000012286 Chitinases Human genes 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 244000276331 Citrus maxima Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 244000086443 Craterellus fallax Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 238000006424 Flood reaction Methods 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- 235000000100 Hibiscus rosa sinensis Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 240000000759 Lepidium meyenii Species 0.000 description 1
- 235000000421 Lepidium meyenii Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 241000382353 Pupa Species 0.000 description 1
- 235000016785 Rosa della China Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 210000003056 antler Anatomy 0.000 description 1
- 230000006907 apoptotic process Effects 0.000 description 1
- 125000006615 aromatic heterocyclic group Chemical group 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 108010089934 carbohydrase Proteins 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000037111 immune power Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 235000012902 lepidium meyenii Nutrition 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000009707 neogenesis Effects 0.000 description 1
- 239000002777 nucleoside Substances 0.000 description 1
- 150000003833 nucleoside derivatives Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Abstract
A kind of fermentation preparation of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis belongs to development and the development technique field of fermented beverage.The preparation of preparation, Cordyceps militaris fermentation substrate that the present invention is starched by Cordyceps militaris powder and Cordyceps militaris, complex enzyme hydrolysis cooperate with the processes such as lactobacillus-fermented, saccharomycetes to make fermentation, using centrifugation, filtering, allotment, sterilization, filling obtained product.The present invention cooperates with lactobacillus-fermented using complex enzyme hydrolysis, using the secondary fermentation of saccharomycete, entire fermentation process can be rapidly completed within 2~3 days time, obtained Cordyceps militaris ferment sweet and sour taste, unique flavor, suspension stability is good, and can retain this important activity ingredient of cordycepin well: the amount of dissolution of cordycepin is up to 78.21% in cordyceps sinensis powder, the storage rate of dissolution cordycepin has been up to 97.78%, have the function of certain inoxidizability and improve immunity, meets pursuit of the modern people to health, delicious high-quality beverage.
Description
Technical field
The present invention relates to a kind of fermentation preparations of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis, and in particular to
One kind promoting lactobacillus-fermented using brown sugar as carbon source, using complex enzyme hydrolysis, then inoculates saccharomycete and carries out the fast of secondary fermentation
Fast fermentation method belongs to development and the development technique field of fermented beverage.
Background technique
Cordyceps militaris is a kind of parasitical fungi, is listed in new resource food in 2009, containing multiple nutritional components,
Such as protein and amino acid, Cordyceps sinensis polysaccharide, cordycepic acid (PEARLITOL 25C), cordycepin and superoxide dismutase (SOD).It is ancient
Secretary carries and modern research shows that the medical value of Cordyceps militaris is similar to cordyceps sinensis, and can compare favourably with ginseng, pilose antler,
Distinctive cordycepin can be used as a kind of nucleoside analog and upset the synthesis of DNA and RNA, to make cancer cell-apoptosis, have anti-
The different physiological roles such as tumour, hypoglycemic, immunological regulation and inhibiting bacteria and diminishing inflammation.
In China, Cordyceps militaris in everyday home diet, is usually used for based on fresh food as a kind of edible mushroom
Baoshang.Fresh Cordyceps militaris is not easy to maintain, and easily long " white hair " is placed in air and brown stain easily occurs, if fresh cordyceps sinensis is real
Body carries out appropriate drying or working process, can extend the Storage period of Cordyceps militaris and nutritional ingredient is enable to save, greatly
Its application value is improved greatly.Currently, the product processed using Cordyceps militaris as raw material is varied, such as cordyceps militaris tablet, face
Packet, can, cured pork, beverage, cordyceps wine etc., Cordyceps militaris product is because of its nutritive value abundant and unique flavor, before development
Scape is wide.
With economic development and improvement of living standards, the health care consciousness of people also slowly enhances, health-nutrition is again beautiful
The beverage of taste is increasingly becoming the new lover of consumer.Ferment is a kind of novel fermentation beverage, initially originating from Japan, usually
With veterinary antibiotics, cereal, beans, the edible mushroom of integration of drinking and medicinal herbs and Chinese medicine etc. for raw material, by lactic acid bacteria, saccharomycete, acetic acid
Made of the probiotics fermentions such as bacterium, containing there are many microorganisms of the nutriments such as enzyme, vitamin, microelement, esters and polyphenol
Preparation.Studies have shown that ferment has pre- preventing obesity, anti-oxidant, anti-aging, promotes the health cares function such as cell neogenesis, strengthen immunity
Can, it is nowadays all the fashion in the Taiwan in American-European, Japan and China.Although also occurring a small amount of ferment on domestic market
Plain product, but fermentation time is long, product quality is irregular, therefore there are also wide development spaces for the ferment industry in China.
Guo Honglian etc. (2018) is sealed using dried fruit of lycium barbarum as raw material using the intrinsic multiple beneficial bacterium room temperature of fructus lycii itself
Spontaneous fermentation 45d has been obtained containing the flavor substances such as esters, aldehydes, ketone, alcohols, acids, aromatic heterocyclic, and have compared with
The fructus lycii ferment of strong anti-oxidation.Though spontaneous fermentation makes this product possess good flavor and stronger inoxidizability, hair
The ferment time is long, requires height to working condition, product quality is not easy to control.In contrast, the present invention uses inoculation fermentation, significantly
Fermentation efficiency is improved, fermentation time is shortened, only can complete entire fermentation process, resulting Cordyceps militaris ferment with 2~3d
Plain sweet and sour taste, and also have preferable reservation to the distinctive functional components cordycepin of Cordyceps militaris.
Liu Qin etc. discloses a kind of " preparation method of fructus lycii lemon pomelo peel ferment " (Chinese Patent Application No.
201611136927.3) it dices and is put into fermentor after, the fructus lycii centainly matched, lemon, pomelo peel are cleaned, dried, then
A certain amount of brown sugar is added and honey floods fruit, stirs evenly, spontaneous fermentation is carried out under air-proof condition, fermentation time is
30~40 days.Pomelo peel used in this method, the raw materials such as lemon, cellulose and pectin content are high, it is difficult to by common prebiotic
Bacterium, which is decomposed, to be utilized, then the ferment produced with the method, fermentation period is long, and nutritional ingredient is also difficult to effectively dissolve out.In contrast, originally
Invention can be such that the macromolecular substances in Cordyceps militaris decompose, be promoted the benefit of probiotics using the method for enzymatic hydrolysis collaboration inoculation fermentation
With, and it is fully dissolved out the nutritional ingredient in Cordyceps militaris, fermentation efficiency is improved, fermentation time, product wind obtained are shortened
Taste is excellent, full of nutrition.
Liu Zhongcheng etc. discloses a kind of " Cordyceps militaris composite enzyme drink preparation method of antifatigue and increasing immune power " (China
Number of patent application: 201810158350.9), first by Chinese medicines such as ginseng, maca, rhizoma polygonati, fructus lycii, pueraria lobatas by impregnating, decocting
Boil, be concentrated, sterilizing, filtering and etc. obtain nutrient solution, add brown sugar be uniformly mixed to obtain culture solution, be eventually adding Cordyceps militaris
Powder, and be inoculated with rhizopus, Monascus ruber strain is sealed by fermentation 3~6 months up to product.Cordyceps militaris composite enzyme made from the method
Beverage is full of nutrition, has plurality of health care functions, and it is vaccinated with rhizopus and monascus ruber has carried out composite fermentation, makes original
Poisonous and harmful substance in material is degraded, however zymolysis technique is not used in it, reduces the efficiency of fermentation, increases hair
The ferment time.The present invention not only uses two step inoculation fermentation technologies in contrast, also total using complex enzyme hydrolysis and lactobacillus-fermented
With the mode carried out, the fermentation efficiency of lactic acid bacteria is further improved, makes it possible to that the higher Cordyceps militaris ferment of quality is quickly made
Plain product.
Lu Liqun etc. discloses a kind of " rapid fermenting process for preparing of wheat seeding ferment " (Chinese Patent Application No.
201510653100.9), by way of artificial infection saccharomycete to by auxiliary material deploy and sterilize barley seedling be homogenized into
Row fermentation, only just completes entire fermentation process, and obtained the stronger wheat seeding ferment of high enzyme activity, inoxidizability, so with 12h
And it only uses saccharomycetes to make fermentation, though simplifying technique, the mouthfeel of products obtained therefrom is not good enough.In contrast, present invention employs elder generations
Entire fermented not only has been rapidly completed using simple raw material and simple and direct technique in the mode of saccharomycetes to make fermentation after lactic acid bacteria
Journey also effectively remains nutritional ingredient, has obtained ferment product in good taste, that nutrition is good.
Wang Yong etc. discloses " a kind of cordycepin beverage and preparation method thereof that immunity of organisms can be improved ", and (China is specially
Sharp application number: 201610097996.1), raw materials used includes fresh kwan-yin bavin leaf, Cordyceps militaris, Chinese rose petal powder, China rose
Powder, red ginseng, fructus lycii, saccharomycete, protease etc..Though enzymatic hydrolysis and inoculation fermentation technology are also utilized in the patent, by institute
Various with raw material, fermentation period is still longer, needs the 22~24d that ferments at 28~30 DEG C.In contrast, the present invention adopts
With simple raw material, and technique is improved, first carries out complex enzyme hydrolysis and lactobacillus-fermented simultaneously, then carry out saccharomycetes to make fermentation, 2
~3d just completes entire fermentation process, and obtains unique flavor, product full of nutrition.
Jiang Xiaolu etc. disclose " a method of based on enzyme ferment couple production Cordyceps militaris ferment " (Chinese Patent Application No.
201711263212.9), using cordyceps mycelium or bacterium powder as raw material, using first joint enzymatic hydrolysis 2h, plant cream bar is inoculated
The mode of 12~48h of bacterium coupled fermentation obtains liquid Cordyceps militaris ferment product.Xu Guohua etc. discloses a kind of " Cordyceps militaris fruit
Cordyceps militaris powder is dissolved in water by the preparation method of vegetable ferment " (Chinese Patent Application No. 201810085470.0), it is added 1~
It is concentrated after 2% chitinase enzymatic hydrolysis, then by obtained Cordyceps militaris concentrate and added with the juice of maltitol and xylitol
It is mixed in the ratio of 1:3~5, and is inoculated with 3.5~7% bifidobacterium adolescentis, Lactobacillus casei, lactobacillus acidophilus, thermophilic chain
This seven kinds of lactic acid bacterias of coccus, Lactobacillus rhamnosus, lactobacillus plantarum and lactobacillus bulgaricus are fermented, and are fermented 4~6 days
Up to product.Zhang Furong etc. discloses " a kind of fermentation Cordyceps militaris probiotic beverage and preparation method thereof " (Chinese Patent Application No.
201810069589.9), using cordyceps powder as primary raw material, and ganoderma lucidum powder, Se-enriched yeast powder, soybean protein is added
Powder, chrysanthemum extract and wolfberry fruit extract are mixed to get stoste, then utilize alpha-amylase, carbohydrase, cellulase, pectin
Enzyme and protease digest stoste, after obtaining pretreated stoste, the bifidobacterium adolescentis of inoculation 4~6%, secondary cheese cream
Four kinds of bacillus, Lactobacillus rhamnosus and lactobacillus acidophilus probiotics, and the xylitol of addition 5~20% carries out perseverance at 37 DEG C
40h is up to product for temperature fermentation.The above method has been all made of the technique for first digesting stoste post-fermentation, and the first step in the present invention
Fermentation is in such a way that enzymatic hydrolysis and fermentation carry out simultaneously, when can utmostly save processing on the basis of keeping product quality
Between.Although furthermore the present invention is raw materials used simple, first inoculating lactic acid bacterium is followed by Yeasts and has carried out two-step fermentation, makes ferment
Plain product more a mellowness, flavors are more prominent compared to ferment obtained by one-step fermentation, while also eliminating and preparing it
The technique of its Chinese herbal medicine or fruits and vegetables treatment fluid, saves cost.
Summary of the invention
The object of the present invention is to provide a kind of fermentation preparation of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis,
Using techniques such as complex enzyme hydrolysis collaboration lactobacillus-fermented, saccharomycetes to make fermentation, entire fermentation process can be rapidly completed, contract significantly
Short fermentation period.Raw material used by the method and technique all very simples are not added additional only using Cordyceps militaris powder as raw material
Fruits and vegetables or Chinese herbal medicine, and using brown sugar as the carbon source in fermentation process, cost is relatively low, and products obtained therefrom sweet and sour taste, flavor are only
Spy, suspension stability are good, and can retain this critical function ingredient of cordycepin well, have certain promotional value.
Technical solution of the present invention:
(1) preparation of Cordyceps militaris powder and Cordyceps militaris slurry: being 34000r/ using motor speed after Cordyceps militaris dry sample impurity elimination
The high speed disintegrator of min crushes, and sieves with 100 mesh sieve, and obtains Cordyceps militaris powder；Cordyceps militaris powder and water according to 1:10~15 mass ratio
After example is dissolved each other, mixed with high-speed homogenization 1~2min of machine intermittent stirring that revolving speed is 3000~3600r/min, each duration
No more than 10s, Cordyceps militaris slurry is obtained；
(2) preparation of Cordyceps militaris fermentation substrate: in terms of the gross mass of Cordyceps militaris fermentation substrate, wherein 30~40% be step
Suddenly (1) resulting Cordyceps militaris slurry, 10~20% be the brown sugar as fermenting carbon source, remaining is distilled water；To prepared pupa worm
Careless fermentation substrate carries out pasteurize processing；
(3) complex enzyme hydrolysis cooperates with lactobacillus-fermented: the Cordyceps militaris fermentation substrate for having killed bacterium being cooled to 40~45 DEG C, is used
0.4~0.6% cellulose is added in terms of the gross mass of Cordyceps militaris fermentation substrate in citric acid solution tune pH to 4.80~5.00
Enzyme and 0.4~0.6% pectase, and on fermentation substrate inoculation 0.1~0.2% lactic acid bacteria, make complex enzyme hydrolysis and lactic acid
Bacterium digests at 40~45 DEG C simultaneously and 36~the 48h that ferments, and then 5~10min of enzyme deactivation in 85~90 DEG C of water-bath, is obtained
Obtain fermentation liquid；
(4) fruit wine yeast bacterium ferment: step (3) resulting fermentation liquid is cooled to 28~32 DEG C, then be inoculated with 0.10~
The fruit wine yeast bacterium of 0.15% (w/w), 6~18h of ferment at constant temperature at 26~30 DEG C；
(5) it is centrifuged: taking and carry out centrifugation 4200r/ by the Cordyceps militaris fermentation liquid of lactic acid bacteria, fruit wine yeast bacterium two-step fermentation
Min, 10min filter to obtain clarified solution after centrifugation；
(6) it deploys: being centrifuged in resulting clarified solution in step (5) and stabilizer is added；
(7) sterilize filling: the fermentation liquid deployed carries out 95~100 DEG C, the sterilization of 5~10min；It is cooled to 85~90
DEG C, it is poured into the vial that has sterilized in advance while hot to get to Cordyceps militaris ferment product.
Pasturisation temp in the step (2) is 80~90 DEG C, and the time is 10~20min.
In the step (3), citric acid solution concentration is 10% (w/w)；The enzyme activity of the cellulase is 50,000 U/g,
The enzyme activity of pectase is 100,000 U/g, and suitable hydrolysis temperature is 40~50 DEG C.
In the step (3), the seeded process of the lactic acid bacteria is completed in super-clean bench；The lactic acid bacteria is probiotics
Zymophyte powder, wherein containing lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium lactis, Lactobacillus casei and bifidobacterium longum, bacterium
For kind amount up to 8,000,000,000 CFU/g, suitable growth temperature is 37~45 DEG C.
In the step (4), the seeded process of fruit wine yeast bacterium is completed in super-clean bench；The fruit wine yeast bacterium is " Portugal
Grape wine fruit wine special yeast powder " needs first to be activated with 35~40 DEG C of warm water before use, then be seeded to temperature be 26~
In 30 DEG C of fermentation liquid.
The stabilizer is the compound stabilizer of xanthan gum and sodium carboxymethylcellulose CMC-Na, wherein stabilizer
Total addition level is 0.10~0.20% (w/w), and compounding is than being xanthan gum: CMC-Na=2:1.
Beneficial effects of the present invention:
1, compared with spontaneous fermentation, this method uses inoculation fermentation, fermentation efficiency is substantially increased, when shortening fermentation
Between, and unique flavor has been obtained, product full of nutrition；
2, compared with first digesting post-fermentation, the enzymatic hydrolysis and first step fermentation of this method carry out simultaneously, are guaranteeing hydrolysis result
On the basis of fermentation quality, technique is simplified to the maximum extent, shortens process time；
3, compared with one-step fermentation, this method is followed by the two-step fermentation of Yeasts using first inoculating lactic acid bacterium, rich
The rich flavor of product, makes Cordyceps militaris ferment that can also have excellent mouthfeel without adding other fruit and vegetable materials；
4, in general, using this zymotechnique, operation is simple, and fermentation period is short, and production cost is low, is suitable for big
The popularization of scale produces.
Specific embodiment
Technical solution of the present invention is further detailed below in conjunction with specific embodiment.
A kind of embodiment 1: the Rapid Fermentation of the Cordyceps militaris ferment of the low ratio cellulase/pectase complex enzyme hydrolysis of combination
Method
It after Cordyceps militaris dry sample impurity elimination, is crushed using high speed disintegrator, and sieve with 100 mesh sieve, obtains Cordyceps militaris powder；By Cordyceps militaris
Powder dissolves each other with water 1:10, and is stirred evenly with high-speed homogenization machine, obtains Cordyceps militaris slurry；300g Cordyceps militaris slurries are taken, it is red that 150g is added
Sugar, and add 550g distilled water quantitative to 1kg, it is sufficiently stirred, makes brown sugar dissolution completely, using 85 DEG C, the Pasteur of 10min is killed
To get the fermentation substrate of Cordyceps militaris after bacterium processing；Equal fermentation substrates are cooled to 40~45 DEG C, adjust pH to 4.80 ± 0.10, are added
0.4% cellulase and 0.6% pectase, and be inoculated with 1g compound lactobacillus powder, keep complex enzyme hydrolysis same with lactobacillus-fermented
When 48h is carried out at 40 DEG C, the then enzyme deactivation 5min in 90 DEG C of water-bath；30 DEG C are cooled to streptococcus acidi lactici fermented solution, is added
Fruit wine yeast of the 1g after 10 times of warm water activation, ferment 12h under the conditions of 28 DEG C；After fermentation liquid carries out centrifugal filtration, it is added total
Amount is the xanthan gum and CMC-Na of 1g, and the two compounding is than being xanthan gum: CMC-Na=2:1；Finally, by deployed fermentation liquid
85 DEG C of progress hot fillings are cooled to after sterilizing 10min at 100 DEG C to get Cordyceps militaris ferment.
The flavor of product is analyzed by sense organ, electronic nose detection.Products obtained therefrom brown sugar taste is strong, is limpid
Bright rufous, sour and sweet palatability, and the alcohol fragrance for having one light；Using electronic nose to flavor components in product fermentation process
Variation analyzed, find compared with the fermentation liquid of only inoculating lactic acid bacterium, by lactic acid bacteria and saccharomycete two-step fermentation
Fermentation liquid, S1 sensor (aromatic compound species) response rise about 131%, S5 sensor (terpene, esters) response
Rise about 114%, it is seen that ferment flavor can be made more prominent using two-step fermentation.
Analyze the physical and chemical index and functional components of product: gained finished product pH is 3.60 ± 0.02, soluble
Solid content is about 15.6%, alcohol content < 0.5g/100g；Cordycepin content is 45.940 ± 1.538g/mL, retention rate
About 77.68%, illustrate that influence of the zymotechnique to cordycepin is smaller, the cordyceps sinensis in product is known as and is preferably reserved for
With；The Scavenging action to hydroxyl free radical of products obtained therefrom is 79.27 ± 0.94%, and potassium ferricyanide method measurement ferment reducing power is utilized,
Product is 0.7396 ± 0.0083 in the light absorption value of 700nm as the result is shown, illustrates that products obtained therefrom reducing power is stronger, is had certain
Inoxidizability.
A kind of embodiment 2: Rapid Fermentation of the Cordyceps militaris ferment of combination equal proportion cellulase/pectase complex enzyme hydrolysis
Method
It after Cordyceps militaris dry sample impurity elimination, is crushed using high speed disintegrator, and sieve with 100 mesh sieve, obtains Cordyceps militaris powder；By Cordyceps militaris
Powder dissolves each other with water 1:10, and is stirred evenly with high-speed homogenization machine, obtains Cordyceps militaris slurry；300g Cordyceps militaris slurries are taken, it is red that 150g is added
Sugar, and add 550g distilled water quantitative to 1kg, it is sufficiently stirred, makes brown sugar dissolution completely, using 85 DEG C, the Pasteur of 10min is killed
To get the fermentation substrate of Cordyceps militaris after bacterium processing；Equal fermentation substrates are cooled to 40~45 DEG C, adjust pH to 4.80 ± 0.10, are added
0.5% cellulase and 0.5% pectase, and be inoculated with 1g compound lactobacillus powder, keep complex enzyme hydrolysis same with lactobacillus-fermented
When 48h is carried out at 40 DEG C, the then enzyme deactivation 5min in 90 DEG C of water-bath；30 DEG C are cooled to streptococcus acidi lactici fermented solution, is added
Fruit wine yeast of the 1g after 10 times of warm water activation, ferment 12h under the conditions of 28 DEG C；After fermentation liquid carries out centrifugal filtration, it is added total
The xanthan gum and CMC-Na that amount is 1g (it is xanthan gum: CMC-Na=2:1 that the two, which compounds ratio)；Finally, by deployed fermentation liquid
85 DEG C of progress hot fillings are cooled to after sterilizing 10min at 100 DEG C to get Cordyceps militaris ferment.
The flavor of product is analyzed by sense organ, electronic nose detection.Products obtained therefrom brown sugar taste is strong, is limpid
Bright rufous, sweet mouthfeel is moderate, and the alcohol fragrance for having one light；Using electronic nose to flavor in product fermentation process
The variation of ingredient is analyzed, and is found compared with the fermentation liquid of only inoculating lactic acid bacterium, is sent out by lactic acid bacteria and two step of saccharomycete
The fermentation liquid of ferment, S1 sensor (aromatic compound species) response rise about 136%, S5 sensor (terpene, esters) and ring
It should be worth and rise about 128%, it is seen that ferment flavor can be made more prominent using two-step fermentation.
Analyze the physical and chemical index and functional components of product: gained finished product pH is 3.54 ± 0.02, soluble
Solid content is about 14.5%, alcohol content < 0.5g/100g；The cordycepin content of finished product is 58.808 ± 0.116g/mL,
Its retention rate is about 97.87%, illustrates influence very little of the zymotechnique to cordycepin, is known as very well to the cordyceps sinensis in product
Stick effect；The Scavenging action to hydroxyl free radical of products obtained therefrom is 71.46 ± 0.22%, also using potassium ferricyanide method measurement ferment
Former power, product is 0.8478 ± 0.0056 in the light absorption value of 700nm as the result is shown, illustrates that products obtained therefrom reducing power is stronger, has
Certain inoxidizability.
A kind of embodiment 3: Rapid Fermentation of the Cordyceps militaris ferment of combination high proportion cellulase/pectase complex enzyme hydrolysis
Method
It after Cordyceps militaris dry sample impurity elimination, is crushed using high speed disintegrator, and sieve with 100 mesh sieve, obtains Cordyceps militaris powder；By Cordyceps militaris
Powder dissolves each other with water 1:10, and is stirred evenly with high-speed homogenization machine, obtains Cordyceps militaris slurry；300g Cordyceps militaris slurries are taken, it is red that 150g is added
Sugar, and add 550g distilled water quantitative to 1kg, it is sufficiently stirred, makes brown sugar dissolution completely, using 85 DEG C, the Pasteur of 10min is killed
To get the fermentation substrate of Cordyceps militaris after bacterium processing；Equal fermentation substrates are cooled to 40~45 DEG C, adjust pH to 4.80 ± 0.10, are added
0.6% cellulase and 0.4% pectase, and be inoculated with 1g compound lactobacillus powder, keep complex enzyme hydrolysis same with lactobacillus-fermented
When 48h is carried out at 40 DEG C, the then enzyme deactivation 5min in 90 DEG C of water-bath；30 DEG C are cooled to streptococcus acidi lactici fermented solution, is added
Fruit wine yeast of the 1g after 10 times of warm water activation, ferment 12h under the conditions of 28 DEG C；After fermentation liquid carries out centrifugal filtration, it is added total
The xanthan gum and CMC-Na that amount is 1g (it is xanthan gum: CMC-Na=2:1 that the two, which compounds ratio)；Finally, by deployed fermentation liquid
85 DEG C of progress hot fillings are cooled to after sterilizing 10min at 100 DEG C to get Cordyceps militaris ferment.
The flavor of product is analyzed by sense organ, electronic nose detection.Products obtained therefrom brown sugar taste is strong, is limpid
Bright rufous, sour and sweet palatability, and the alcohol fragrance for having one light；Using electronic nose to flavor components in product fermentation process
Variation analyzed, find compared with the fermentation liquid of only inoculating lactic acid bacterium, by lactic acid bacteria and saccharomycete two-step fermentation
Fermentation liquid, S1 sensor (aromatic compound species) response rise about 121%, S5 sensor (terpene, esters) response
Rise about 132%, it is seen that ferment flavor can be made more prominent using two-step fermentation.
Analyze the physical and chemical index and functional components of product: gained finished product pH is 3.53 ± 0.01, soluble
Solid content is about 14.9%, alcohol content < 0.5g/100g；The cordycepin content of finished product is 47.289 ± 1.953g/mL,
Its retention rate is 79.95%, illustrates that influence of the zymotechnique to cordycepin is smaller, is known as preferably to the cordyceps sinensis in product
Stick effect；The Scavenging action to hydroxyl free radical of products obtained therefrom is 70.31 ± 0.61%, and potassium ferricyanide method measurement ferment is utilized
Reducing power, product is 0.8072 ± 0.0027 in the light absorption value of 700nm as the result is shown, illustrates that products obtained therefrom reducing power is stronger,
With certain inoxidizability.
In order to which the effect that enzymatic hydrolysis and one time fermentation carry out simultaneously is better described, increase following comparative example.
Comparative example 1: it carries out enzymatic hydrolysis collaboration one time fermentation in conjunction with cellulase/pectase of equal proportion and is sent out afterwards with first digesting
The Contrast on effect of ferment
The method of enzymatic hydrolysis collaboration one time fermentation is carried out referring to embodiment 2 in conjunction with cellulase/pectase of equal proportion.Phase
Corresponding, the concrete mode that Cordyceps militaris ferment preparation is carried out by the way of first digesting post-fermentation is as follows: Cordyceps militaris dry sample impurity elimination
Afterwards, it is crushed, and sieved with 100 mesh sieve using high speed disintegrator, obtain Cordyceps militaris powder；Cordyceps militaris powder and water 1:10 are dissolved each other, and at a high speed
Refiner stirs evenly, and obtains Cordyceps militaris slurry；Gained Cordyceps militaris slurry adjust pH to 4.80 ± 0.10, be added 0.5% cellulase and
0.5% pectase digests 4h in 50 DEG C of water-bath, completes the enzyme deactivation in water-bath at a temperature of 90 °C after enzymatic hydrolysis
5min；Cordyceps militaris slurries after taking 350g to digest are added 150g brown sugar, and 500g distilled water are added quantitatively to 1kg, to be sufficiently stirred,
Make brown sugar dissolution completely, using 85 DEG C, to get the fermentation substrate of Cordyceps militaris after the pasteurize processing of 10min；Wait ferment
Matrix is cooled to 45 DEG C or so, is inoculated with 1g compound lactobacillus powder, and ferment 48h under the conditions of 40 DEG C, and 10 times of temperature of 1g are then added
Fruit wine yeast after water activation, ferment 12h under the conditions of 28 DEG C, that is, completes fermentation；After fermentation liquid carries out centrifugal filtration, it is added
Total amount is the xanthan gum and CMC-Na of 1.5g, and the two compounding is than being xanthan gum: CMC-Na=2:1；Finally, by deployed hair
Zymotic fluid is cooled to 85 DEG C of progress hot fillings after sterilizing 5min at 100 DEG C to get the Cordyceps militaris ferment of post-fermentation is first digested.Work
In terms of skill, by the way of enzymatic hydrolysis collaboration one time fermentation digests when low temperature is long, i.e., 48h is digested at 40 DEG C, be different from first enzyme
The high temperature, short time enzymatic hydrolysis in post-fermentation is solved, i.e., digests 4h at 50 DEG C.
Using the flavor more horn of plenty of ferment obtained by enzymatic hydrolysis collaboration one time fermentation, electronic nose has higher response.With elder generation
Enzymatic hydrolysis post-fermentation is compared, and representative two sensor S1 (representing aromatic compound species) response rises about
36%, S5 (representing terpene, esters) response rises about 33%.
The pH and soluble solid of the two finished product are not much different, and alcohol content is similarly less than 0.5g/100g.And
In the ferment product for first digesting post-fermentation, cordycepin content is 56.159 ± 0.014mg/L, compared to enzymatic hydrolysis collaboration one time fermentation
Cordycepin in product reduces about 18%；Its Scavenging action to hydroxyl free radical is 59.58 ± 0.69%, primary compared to enzymatic hydrolysis collaboration
The clearance rate of fermented product reduces about 17%；Ferment reducing power is measured using potassium ferricyanide method, it is in 700nm as the result is shown
Light absorption value be 0.6177 ± 0.0086, compared to enzymatic hydrolysis collaboration one time fermentation product reducing power reduce about 18%.
As can be seen from the above results, at the same carry out enzymatic hydrolysis and one-step fermentation, not only save early period enzymatic hydrolysis it is pretreated
Time, moreover it is possible to promote the flavor of ferment product, increase the cordycepin content in ferment, improve its inoxidizability.
Claims (10)
1. a kind of fermentation preparation of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis, which is characterized in that steps are as follows:
(1) preparation of Cordyceps militaris powder and Cordyceps militaris slurry: being 34000r/min's using motor speed after Cordyceps militaris dry sample impurity elimination
High speed disintegrator crushes, and sieves with 100 mesh sieve, and obtains Cordyceps militaris powder；Cordyceps militaris powder and water dissolve each other according to the mass ratio of 1:10~15
Afterwards, it is mixed with high-speed homogenization 1~2min of machine intermittent stirring that revolving speed is 3000~3600r/min, each duration is no more than
10s obtains Cordyceps militaris slurry；
(2) preparation of Cordyceps militaris fermentation substrate: in terms of the gross mass of Cordyceps militaris fermentation substrate, wherein 30~40% be step (1)
Resulting Cordyceps militaris slurry, 10~20% be the brown sugar as fermenting carbon source, remaining is distilled water；It ferments to prepared Cordyceps militaris
Matrix carries out pasteurize processing；
(3) complex enzyme hydrolysis cooperates with lactobacillus-fermented: the Cordyceps militaris fermentation substrate for having killed bacterium being cooled to 40~45 DEG C, uses citric acid
0.4~0.6% cellulase and 0.4 is added in terms of the gross mass of Cordyceps militaris fermentation substrate in solution tune pH to 4.80~5.00
~0.6% pectase, and on fermentation substrate inoculation 0.1~0.2% lactic acid bacteria, so that complex enzyme hydrolysis and lactic acid bacteria is existed simultaneously
It is digested at 40~45 DEG C and the 36~48h that ferments, then 5~10min of enzyme deactivation in 85~90 DEG C of water-bath, obtains fermentation liquid；
(4) fruit wine yeast bacterium ferment: step (3) resulting fermentation liquid is cooled to 28~32 DEG C, then be inoculated with 0.10~
The fruit wine yeast bacterium of 0.15% (w/w), 6~18h of ferment at constant temperature at 26~30 DEG C；
(5) it is centrifuged: taking and carry out centrifugation 4200r/min by the Cordyceps militaris fermentation liquid of lactic acid bacteria, fruit wine yeast bacterium two-step fermentation,
10min filters to obtain clarified solution after centrifugation；
(6) it deploys: being centrifuged in resulting clarified solution in step (5) and stabilizer is added；
(7) sterilize filling: the fermentation liquid deployed carries out 95~100 DEG C, the sterilization of 5~10min；85~90 DEG C are cooled to, is taken advantage of
Heat pours into the vial that has sterilized in advance to get to Cordyceps militaris ferment product.
2. a kind of fermentation preparation of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis according to claim 1,
It is characterized in that, the pasturisation temp in the step (2) is 80~90 DEG C, and the time is 10~20min.
3. a kind of fermentation preparation of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis according to claim 1 or 2,
It is characterized in that, citric acid solution concentration is 10% (w/w) in the step (3)；The enzyme activity of the cellulase is 50,000 U/
G, the enzyme activity of pectase are 100,000 U/g, and suitable hydrolysis temperature is 40~50 DEG C.
4. a kind of fermentation preparation of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis according to claim 1 or 2,
It is characterized in that, the seeded process of the lactic acid bacteria is completed in super-clean bench in the step (3)；The lactic acid bacteria is prebiotic
Bacterium zymophyte powder, wherein containing lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium lactis, Lactobacillus casei and bifidobacterium longum, bacterium
For kind amount up to 8,000,000,000 CFU/g, suitable growth temperature is 37~45 DEG C.
5. a kind of fermentation preparation of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis according to claim 3,
It is characterized in that, in the step (3), the seeded process of the lactic acid bacteria is completed in super-clean bench；The lactic acid bacteria is probiotics
Zymophyte powder, wherein containing lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium lactis, Lactobacillus casei and bifidobacterium longum, strain
For amount up to 8,000,000,000 CFU/g, suitable growth temperature is 37~45 DEG C.
6. a kind of according to claim 1, fermentation preparation side of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis described in 2 or 5
Method, which is characterized in that in the step (4), the seeded process of fruit wine yeast bacterium is completed in super-clean bench；The fruit wine yeast bacterium
It for " grape wine fruit wine special yeast powder ", needs first to be activated with 35~40 DEG C of warm water before use, then is seeded to temperature and is
In 26~30 DEG C of fermentation liquid.
7. a kind of fermentation preparation of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis according to claim 3,
It is characterized in that, in the step (4), the seeded process of fruit wine yeast bacterium is completed in super-clean bench；The fruit wine yeast bacterium is " Portugal
Grape wine fruit wine special yeast powder " needs first to be activated with 35~40 DEG C of warm water before use, then being seeded to temperature is 26~30
DEG C fermentation liquid in.
8. a kind of fermentation preparation of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis according to claim 4,
It is characterized in that, in the step (4), the seeded process of fruit wine yeast bacterium is completed in super-clean bench；The fruit wine yeast bacterium is " Portugal
Grape wine fruit wine special yeast powder " needs first to be activated with 35~40 DEG C of warm water before use, then being seeded to temperature is 26~30
DEG C fermentation liquid in.
9. a kind of according to claim 1, fermentation system of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis described in 2,5,7 or 8
Preparation Method, which is characterized in that the stabilizer is the compound stabilizer of xanthan gum and sodium carboxymethylcellulose CMC-Na, wherein
The total addition level of stabilizer is 0.10~0.20% (w/w), and compounding is than being xanthan gum: CMC-Na=2:1.
10. a kind of fermentation preparation of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis according to claim 6,
It is characterized in that, the stabilizer is the compound stabilizer of xanthan gum and sodium carboxymethylcellulose CMC-Na, wherein stabilizer
Total addition level is 0.10~0.20% (w/w), and compounding is than being xanthan gum: CMC-Na=2:1.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910156395.7A CN109717340B (en) | 2019-03-01 | 2019-03-01 | Fermentation preparation method of two-step cordyceps militaris enzyme combined with composite enzymolysis |
| PCT/CN2019/123518 WO2020177421A1 (en) | 2019-03-01 | 2019-12-06 | Method for preparing cordyceps militaris ferment by two-stage fermentation and complex enzymatic hydrolysis |
| US17/426,104 US20220151265A1 (en) | 2019-03-01 | 2019-12-06 | Method for preparing cordyceps militaris ferment by two-stage fermentation and complex enzymatic hydrolysis |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910156395.7A CN109717340B (en) | 2019-03-01 | 2019-03-01 | Fermentation preparation method of two-step cordyceps militaris enzyme combined with composite enzymolysis |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109717340A true CN109717340A (en) | 2019-05-07 |
| CN109717340B CN109717340B (en) | 2022-07-08 |
Family
ID=66300860
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910156395.7A Active CN109717340B (en) | 2019-03-01 | 2019-03-01 | Fermentation preparation method of two-step cordyceps militaris enzyme combined with composite enzymolysis |
Country Status (3)
| Country | Link |
|---|---|
| US (1) | US20220151265A1 (en) |
| CN (1) | CN109717340B (en) |
| WO (1) | WO2020177421A1 (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110269250A (en) * | 2019-07-19 | 2019-09-24 | 蓬莱深奥生物科技研究所 | A kind of wall of sea cucumber Stichopus japonicus ferment and preparation method thereof |
| CN111528377A (en) * | 2020-04-30 | 2020-08-14 | 徐州联志生物科技有限公司 | Traditional Chinese medicine health-care type onion compound fermented beverage and preparation method thereof |
| WO2020177421A1 (en) * | 2019-03-01 | 2020-09-10 | 江南大学 | Method for preparing cordyceps militaris ferment by two-stage fermentation and complex enzymatic hydrolysis |
| CN112841659A (en) * | 2021-01-11 | 2021-05-28 | 江苏美芝禾生物科技有限公司 | Cordyceps militaris peptide granules and preparation method thereof |
| CN112890194A (en) * | 2021-02-05 | 2021-06-04 | 山西省农业科学院食用菌研究所 | Tongdong day lily nutrition essence syrup and preparation process thereof |
| CN113413351A (en) * | 2021-07-15 | 2021-09-21 | 合肥卡迪尔生物科技有限公司 | Fermentation liquor with whitening and anti-aging effects, fermented polypeptide, and preparation method and application thereof |
| CN113827526A (en) * | 2021-11-03 | 2021-12-24 | 上海橙果生物工程有限公司 | Exfoliating foot mask and preparation method thereof |
| CN114375996A (en) * | 2020-10-21 | 2022-04-22 | 广东益可维生物技术有限公司 | Traditional Chinese medicine in-vitro fermentation mode and product application thereof |
| CN115671206A (en) * | 2022-11-17 | 2023-02-03 | 北京中科生物科技有限公司 | Traditional Chinese medicine peptide oral liquid for relieving fatigue and preparation method thereof |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112869068A (en) * | 2021-01-25 | 2021-06-01 | 昆明生物制造研究院有限公司 | Preparation method of Chinese yam and cordyceps militaris solid submerged fermentation product and fermented beverage |
| CN113308505A (en) * | 2021-05-31 | 2021-08-27 | 东莞理工学院 | Method for improving fermentation yield of cordycepin |
| CN113491670B (en) * | 2021-08-18 | 2023-09-12 | 合肥中龙神力动物药业有限公司 | Detoxifying oral liquid for livestock and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106954848A (en) * | 2017-03-28 | 2017-07-18 | 陕西理工学院 | A kind of method for preparing ferment powder |
| CN106962927A (en) * | 2017-04-28 | 2017-07-21 | 邓和满 | The preparation method of Cordyceps militaris ferment |
| CN107022438A (en) * | 2016-08-16 | 2017-08-08 | 江南大学 | A kind of preparation method of the fermented beverage with Cordyceps militaris local flavor |
| CN107951011A (en) * | 2017-12-05 | 2018-04-24 | 中国海洋大学 | A kind of method based on enzyme ferment coupling technique production Cordyceps militaris ferment |
| CN108208811A (en) * | 2018-01-29 | 2018-06-29 | 江苏阜丰生物科技有限公司 | A kind of preparation method of Cordyceps militaris pectase |
| CN108576797A (en) * | 2018-03-12 | 2018-09-28 | 常德炎帝生物科技有限公司 | It is a kind of using Cordyceps militaris as the production method of the cordyceps sinensis ferment of raw material |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107213194A (en) * | 2017-06-13 | 2017-09-29 | 邢夺伟 | A kind of preparation method for treating diabetes medicament |
| CN107509901A (en) * | 2017-08-16 | 2017-12-26 | 大连工业大学 | The method for preparing flavor edible mushroom juice using leavening is compounded |
| CN107927497A (en) * | 2017-11-24 | 2018-04-20 | 山东贝隆杜仲生物工程有限公司 | A kind of production method of bark of eucommia fermented beverage |
| CN109717340B (en) * | 2019-03-01 | 2022-07-08 | 江南大学 | Fermentation preparation method of two-step cordyceps militaris enzyme combined with composite enzymolysis |
-
2019
- 2019-03-01 CN CN201910156395.7A patent/CN109717340B/en active Active
- 2019-12-06 WO PCT/CN2019/123518 patent/WO2020177421A1/en active Application Filing
- 2019-12-06 US US17/426,104 patent/US20220151265A1/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107022438A (en) * | 2016-08-16 | 2017-08-08 | 江南大学 | A kind of preparation method of the fermented beverage with Cordyceps militaris local flavor |
| CN106954848A (en) * | 2017-03-28 | 2017-07-18 | 陕西理工学院 | A kind of method for preparing ferment powder |
| CN106962927A (en) * | 2017-04-28 | 2017-07-21 | 邓和满 | The preparation method of Cordyceps militaris ferment |
| CN107951011A (en) * | 2017-12-05 | 2018-04-24 | 中国海洋大学 | A kind of method based on enzyme ferment coupling technique production Cordyceps militaris ferment |
| CN108208811A (en) * | 2018-01-29 | 2018-06-29 | 江苏阜丰生物科技有限公司 | A kind of preparation method of Cordyceps militaris pectase |
| CN108576797A (en) * | 2018-03-12 | 2018-09-28 | 常德炎帝生物科技有限公司 | It is a kind of using Cordyceps militaris as the production method of the cordyceps sinensis ferment of raw material |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020177421A1 (en) * | 2019-03-01 | 2020-09-10 | 江南大学 | Method for preparing cordyceps militaris ferment by two-stage fermentation and complex enzymatic hydrolysis |
| CN110269250A (en) * | 2019-07-19 | 2019-09-24 | 蓬莱深奥生物科技研究所 | A kind of wall of sea cucumber Stichopus japonicus ferment and preparation method thereof |
| CN111528377A (en) * | 2020-04-30 | 2020-08-14 | 徐州联志生物科技有限公司 | Traditional Chinese medicine health-care type onion compound fermented beverage and preparation method thereof |
| CN114375996A (en) * | 2020-10-21 | 2022-04-22 | 广东益可维生物技术有限公司 | Traditional Chinese medicine in-vitro fermentation mode and product application thereof |
| CN112841659A (en) * | 2021-01-11 | 2021-05-28 | 江苏美芝禾生物科技有限公司 | Cordyceps militaris peptide granules and preparation method thereof |
| CN112890194A (en) * | 2021-02-05 | 2021-06-04 | 山西省农业科学院食用菌研究所 | Tongdong day lily nutrition essence syrup and preparation process thereof |
| CN113413351A (en) * | 2021-07-15 | 2021-09-21 | 合肥卡迪尔生物科技有限公司 | Fermentation liquor with whitening and anti-aging effects, fermented polypeptide, and preparation method and application thereof |
| CN113413351B (en) * | 2021-07-15 | 2023-10-20 | 合肥卡迪尔生物科技有限公司 | Fermented liquid and fermented polypeptide with whitening and anti-aging effects, and preparation methods and applications thereof |
| CN113827526A (en) * | 2021-11-03 | 2021-12-24 | 上海橙果生物工程有限公司 | Exfoliating foot mask and preparation method thereof |
| CN115671206A (en) * | 2022-11-17 | 2023-02-03 | 北京中科生物科技有限公司 | Traditional Chinese medicine peptide oral liquid for relieving fatigue and preparation method thereof |
| CN115671206B (en) * | 2022-11-17 | 2023-07-25 | 北京中科生物科技有限公司 | Traditional Chinese medicine peptide oral liquid for relieving fatigue and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109717340B (en) | 2022-07-08 |
| US20220151265A1 (en) | 2022-05-19 |
| WO2020177421A1 (en) | 2020-09-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109717340A (en) | A kind of fermentation preparation of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis | |
| CN104921222B (en) | A kind of preparation method for the mushroom enzyme beverage improving immunity | |
| CN107581436B (en) | Preparation method of concentrated medlar pulp by probiotics fermentation | |
| CN112244286A (en) | Calcium fruit powder and preparation method thereof | |
| CN108244432A (en) | A kind of fermentation Cordyceps militaris probiotic beverage and preparation method thereof | |
| CN110013027A (en) | A kind of fermentation method for producing of brown rice enzyme powder | |
| CN109700008A (en) | Chinese medicine tradition five-color health preserving fermented food and preparation method thereof | |
| CN107048361B (en) | Red date and herba cistanches pomegranate rind composite enzyme and preparation method thereof | |
| CN105918751A (en) | Cordyceps sinensis-lactobacillus fermented beverage | |
| CN111165798A (en) | Preparation method of composite fruit and vegetable enzyme and composite fruit and vegetable enzyme | |
| CN109588704A (en) | A kind of amino acid pattern containing pueraria lobata relieves the effect of alcohol ferment | |
| CN113729217A (en) | Highland barley enzyme and preparation method thereof | |
| CN105647756A (en) | Selenium-enriched health care thick wine containing cordyceps sinensis and mulberries | |
| CN110089651A (en) | A kind of production method of capsicum leaf enzyme beverage | |
| CN109329922A (en) | The preparation method of golden Rosa roxburghii Tratt ferment | |
| CN108782918A (en) | A kind of preparation method of pueraria lobata mulberries functionality composite fermentation pressed candy | |
| KR20160126591A (en) | Method of producing ginseng fermented extract, Ginseng fermented extract produced by the same and Health functional foods comprising the same | |
| CN107712879A (en) | A kind of preparation method of low sugar activity matrimony vine ferment | |
| CN107475340A (en) | A kind of preparation method of truffle bacterium active peptide | |
| KR101585957B1 (en) | Manufacturing method of fermentation product having vitamines and fermentation product manufactured thereby | |
| CN110101076A (en) | A kind of production method rich in flavone aglycone and active probiotic fructus arctii ferment | |
| CN101972019A (en) | Facial beautification and health care function beverage made of radix polygonati officinalis and production method thereof | |
| CN111758788B (en) | Preparation method of konjak fermented soybean milk powder | |
| CN108936154A (en) | A kind of preparation method of the lotus seeds fermentation solid beverage rich in viable lactic acid bacteria | |
| CN107822122A (en) | A kind of rhodiola root ferment and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |